Description
Easy Copycat Panera Bread Chicken Noodle Soup: An Incredible 7-Step Recipe
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 3 cups egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken broth, shredded chicken, thyme, parsley, and bay leaf. Stir to combine.
- Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Stir in the egg noodles and let the soup simmer for about 10-15 minutes until the noodles are cooked through.
- Remove the bay leaf and season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.
Notes
- This soup is best served fresh but can be stored in the refrigerator for up to 3 days.
- Feel free to customize the vegetables based on your preference.
- For a creamier soup, add a splash of cream or milk at the end.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg